Scallop Scampi is a healthy and delicious recipe with lots of taste. Serve with crusty bread and a green salad, if desired. If you like a thicker sauce, you can add a teaspoon of corn starch at the end.
Ingredients
- margarine: 4 Tbsp
- garlic: 3 clove (minced)
- onion: 1 piece (minced)
- dry white wine: 0.5 cup
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- Romano cheese: 0.5 cup (grated)
- chicken broth: 1 can (10.75 ounce can)
- bay scallops: 1 pound
- linguine pasta: 1 pound
- fresh parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
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Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
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Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
